Chickpea Oil – a Protein Alternative for Anyone With Peanut Allergies
You can do a lot with a jar of garbanzo beans. You can whip up some hummus , use liquid to stabilize some meringues, or even turn the chickpeas into a sweet peanut butter-like paste that is not only rich in protein but safe for people with peanut allergies.
Follow the link below for all the tasty details, but you’ll start by roasting a can of dried (but not rinsed) garbanzo beans at 350 ° F and sprinkling with vegetable oil for about 20 minutes. When the beans are cool, transfer them to a powerful blender and beat until fine powder is obtained. Add 1 1/2 tablespoons of liquid honey, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and 4-8 tablespoons of ghee, depending on how creamy you want the butter to be. Use in the same way as peanut butter for crackers, sandwiches, or even desserts.
Recipe: Fried Chickpea Butter with Honey | Kitchen